{Exploring Married Life One Day, Dish and Debacle at a Time}

Monday’s Menu: Whole30 Roasted Red Pepper Hot Sauce

Last week we shared one of our favorite WHOLE30 recipes, Banh Mi Bowls. This sauce is used to top the Banh Mi Bowls. It is an extra added step, but so worth it! This sauce makes the bowls!

Photo Credits: @sodiumgirl

ROASTED RED PEPPER HOT SAUCE
2 red bell peppers
1 to 2 dried ancho chili peppers
1/2 tsp ground cumin
2 Tbsp olive oil
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Cut the bell peppers in half, remove stem and seeds. Cover a baking pan with foil & place the peppers flat-side down. Place in the oven and turn on broiler. Cook until charred, about 15 minutes. Then place peppers in a bowl and cover with the foil to steam for 15. Meanwhile, steep the dried ancho peppers in very hot water until they soften.
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When cool, slip the charred skin off the peppers. Roughly chop the bell peppers & ancho, and transfer to a food processor or blender. Add olive oil and 1 Tbsp of the chili steeping liquid. Blend until smooth, adding more liquid or oil as needed.

Drizzle over the Banh Mi Bowls and enjoy!

*TIP: This recipe does make more than enough sauce for the bowls. Store some in the fridge or freeze and use later.

Did you try make the bowls last week? What did you think?

We hope you are enjoying your Newly Newlywed or Nearly Newlywed moments as much as we are!